Prep 20 mins
Cook 25 mins
After the fall It seems I have a ton of pumpkin to use up. I like this recipe because it has some good fiber to the recipe.but it tastes good too!!... I am an "inventive cook" so sometimes I throw in a scoop of plain protein powder in with the flour.and sometimes I use some walnuts in the recipe too. For an even higher fiber / lower fat muffin, see the bottom Variation this did come from another website-
- bran pumpkin muffin
- 354.88 ml all-purpose flour
- 12.32 ml baking powder
- 4.92 ml salt
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 118.29 ml sugar
- 2.46 ml vanilla
- 236.59 ml bran buds cereal
- 158.51 ml milk
- 354.88 ml pumpkin puree or 354.88 ml canned pumpkin
- 1 egg
- 118.29 ml shortening
- 177.44 ml seedless raisin (optional)
- 7.39 ml sugar
- Stir together flour, baking powder, salt, cinnamon, nutmegand the 1/2 cup sugar; set aside.
- Measure Bran Buds cereal, milk, vanilla and pumpkin into large mixingbowl. Stir to combine. Let stand about 2 minutes or untilcereal is softened.
- Add egg and shortening. Beat well. Add flour mixture, stirring until combined.
- Fold in raisins.
- Portion batter evenly into 12 greased 2 1/2" muffin pancups. Sprinkle with the 1 1/2 teaspoons sugar.
- Bake in 400degree oven for about 35 minutes or until lightly browned.
- Variations: Combine 1 1/2 cups Bran Buds cereal and 1 1/4cups milk. Let stand 2 minutes. Beat in 1 egg and 1/3 cupshortening. Gently stir in a mixture of 1 1/4 cups allpurpose flour, 3 teaspoons baking powder, 1/2 teaspoon saltand 1/2 cup sugar. Spoon into 12 greased muffin cups. Bake at 400 degrees about 25 minutes.